How to make it

  • Let wild rice sit in cold water for at least 15 minutes before cooking.
  • Saute onion and carrot with butter for 5 minutes and then add mushroom.
  • Stir until onion is soft.
  • Add wild rice and barley and stir for a couple of minutes.
  • Pour in stock then add salt and pepper.
  • Bring to a boil then cover and simmer on low for 1 hour.
  • Roast pine nuts in a toaster oven on a non-stick frying pan then allow to cool.
  • When rice is cooked add parsley lime zest and pine nuts.
  • Fluff rice with a fork before serving.

Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes